Cherry Tomato & Peach Panzanella with Fresh Mozzarella, Arugula & Basil

Step 1

1 Prepare the ingredients: Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you will have extra); place in a bowl with the vinegar. Pit the peach; thinly slice into wedges. Halve the tomatoes. Thinly slice the cucumber into rounds. Pick the basil leaves off the stems; discard the stems. Trim off and discard 2 opposite round ends of the bread, then slice the bread into 1-inch-thick pieces. Peel the garlic. Cut the cheese in half.

Step 2

2 Make the vinaigrette: Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until well combined. Season with salt and pepper to taste.

Step 3

3 Marinate the fruit & vegetables: In a large bowl, combine the peach,tomatoes,cucumber andhalfthebasil(tearing any larger leaves just before adding). Add halfthevinaigrette; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Step 4

4 Make the croutons: While the fruit and vegetables marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadin a single, even layer; season with salt and pepper. Toast, flipping occasionally, 6 to 8 minutes, or until golden brown and crispy on both sides. Transfer to a plate. When cool enough to handle, carefully rub both sides of the toasted bread with the garlicclove; discard the clove. Transfer the seasoned bread to a cutting board and large dice.

Step 5

5 Season the cheese: While the bread toasts, transfer the cheeseto a plate. Drizzle with olive oil; season with pepper and as much of the seasaltas you’d like.

Step 6

6 Finish & plate your dish: Add the arugula and croutons to the bowl of marinated fruit and vegetables; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a piece of the seasoned cheese. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!

Step 7

1 Prepare the ingredients: Wash and dry the fresh produce. Peel and mince the shallot to get 2 tablespoons (you will have extra); place in a bowl with the vinegar. Pit the peach; thinly slice into wedges. Halve the tomatoes. Thinly slice the cucumber into rounds. Pick the basil leaves off the stems; discard the stems. Trim off and discard 2 opposite round ends of the bread, then slice the bread into 1-inch-thick pieces. Peel the garlic. Cut the cheese in half.

Step 8

2 Make the vinaigrette: Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture until well combined. Season with salt and pepper to taste.

Step 9

3 Marinate the fruit & vegetables: In a large bowl, combine the peach,tomatoes,cucumber andhalfthebasil(tearing any larger leaves just before adding). Add halfthevinaigrette; toss to coat and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Step 10

4 Make the croutons: While the fruit and vegetables marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadin a single, even layer; season with salt and pepper. Toast, flipping occasionally, 6 to 8 minutes, or until golden brown and crispy on both sides. Transfer to a plate. When cool enough to handle, carefully rub both sides of the toasted bread with the garlicclove; discard the clove. Transfer the seasoned bread to a cutting board and large dice.

Step 11

5 Season the cheese: While the bread toasts, transfer the cheeseto a plate. Drizzle with olive oil; season with pepper and as much of the seasaltas you’d like.

Step 12

6 Finish & plate your dish: Add the arugula and croutons to the bowl of marinated fruit and vegetables; season with salt and pepper. Add enough of the remaining vinaigrette to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste. Divide the finished salad between 2 dishes. Top each with a piece of the seasoned cheese. Garnish with the remaining basil (tearing any larger leaves just before adding). Enjoy!